A special delicacy on any table is porcini mushroom- not only tasty, but also healthy. It can be used not only for food, but also as remedy. For a mushroom picker, it is important not to make a mistake in choosing - to look at the handsome one among the forest grass and be able to distinguish it from its skillfully camouflaged poisonous and inedible counterparts.

The white mushroom or boletus (Boletus edulis) belongs to the class Agaricomycetes, genus Boletus, family Boletaceae. It has many names: cow, bear, wood grouse, belevik and others. Classified as edible.

The cap is convex in shape, gradually becoming flatter, with a span of up to 30 cm. The outer part is usually smooth, but may have wrinkles and cracks in hot weather. During periods of high humidity with a small mucous layer, in dry times it is shiny.

The color of the porcini mushroom cap varies depending on where it grows:

• among pine trees - closer to chocolate, perhaps pink edging;
• in a spruce forest - brown with a coffee, sometimes green tint;
• next to deciduous trees - light, light walnut, yellow ocher.

The pulp is dense, in newly emerged specimens it is light, turning yellow with age. When cut, the color does not change. It has a weak taste and smell when raw. A special pleasant aroma spreads during cooking or drying.

The stem of the mushroom is 8-12 cm high, up to 7 cm thick. The shape is “barrel” or “club”, elongated in aging specimens, thickened at the base. The surface shades are brown with whitish or reddish tints. The reticular layer is light, most often located closer to the cap. Rarely is it mild or absent altogether.

The tubular layer is from light in young to yellowish and greenish in older individuals; it comes off the cap flesh without difficulty.

Distribution and collection season

They grow next to many trees, but most of all they love the “community” of pine forests, birch or oak groves, and spruce forests.

In the fall, the boron form friendly shares space with the green russula in the oak forest and with the chanterelle next to the birches, appearing at the same time as the greenfinch.

There is a high probability of finding such whites in pine trees that are 20-25 years old, or in pine forests that are at least 50 years old and covered with moss and lichen.

The best temperature for mushroom growth is 15-18 degrees Celsius in the summer months, and 8-10 in September. Serious temperature changes and rain inhibit the development of mycelium. White hare grows best after minor thunderstorms and foggy, warm nights.

They like soils with the presence of sand and loam, without excess water. Peat bogs and swampy areas are excluded. They also do not like hot places, although they prefer good lighting.

You can meet the hare on all continents except Australia. It grows especially actively in Europe, northern America and even Africa. In Asia it reaches Japan and China. In Russian forests - almost everywhere, reaching the tundra and Chukotka, but is not found in the steppes. Doesn’t like to “climb mountains” too much.

Fruiting occurs solitary, closer to autumn days - in clusters.

Porcini mushrooms grow in seasons: in more temperate climatic latitudes - from mid-June to the end of September, the most mushroom time is from the fifteenth of August. Where it is warmer, it may appear by the end of May and not disappear until October.

Species diversity and description

Scientists have counted 18 forms among white hare, but the average amateur will not want to climb into such jungle. And it’s possible to meet some only on other hemispheres of the planet. Therefore, let’s take a closer look at what grows in the forests of Russia.

Spruce

The white spruce mushroom (Boletus edulis f. edulis) is large in size, up to 2 kg per specimen. The hat is chestnut-brown or “brick with a red tint”, in the form of a hemisphere, turning into a plane over time. The top is wrinkled and velvety to the touch. In young mushrooms, the edges are slightly turned inward.

The tubes are white, gradually appearing yellow-green. Leg height 6-20 cm, thickness 2-5. The mesh layer is located closer to the cap.

Distribution and collection time

Collection is possible from early June to early October in spruce-pine and mixed forests - wild and park. They love the proximity to spruce.

Oak

The white oak mushroom (Boletus quercicola) has a cap most often of a coffee-gray color, with possible light inclusions, with a diameter of 5-20 cm, fleshy and dense. With age, it gradually begins to wrinkle. As humidity increases, the surface becomes shiny and slightly slimy.

The leg is widened or club-shaped, 6-20 cm high and 2-6 cm in diameter. The inner part is more fragile than that of other species.

Where and in what season is it collected?

Oak porcini mushrooms grow from May to October next to oak trees and mixed vegetation in the middle and southern zone of the center of the country, the forests of the Caucasus, and Primorye. They spread widely, sometimes in clusters.

Birch

Birch porcini mushroom (Boletus betulicola) – the fruiting body is much larger than that of its other counterparts. The cap reaches 5-15 cm in diameter, but at times grows to 25-27 cm. The color is light - from white to light coffee, it can wrinkle slightly and crack in the heat.

The tubes are white, with the decay of the mushroom comes a creamy tint. The interior is dense and remains white. The leg is barrel-shaped, white-brown, the mesh is closer to the cap, 5-13 cm high, 1.5-4 cm wide.

Distribution and collection time

The white birch mushroom is present throughout the forests of the European part of Russia, the middle latitudes of Northern and North-East Asia, the Caucasus, and the tundra zone - among the northern birch forests. Any soil (but does not take root on peat bogs), the main thing is that birches or at least aspens grow nearby.

You can find it from early summer until October. Some beauties can survive until the first cold weather. Trim carefully 1.5-2 cm from the ground. You need to look for birch porcini mushrooms on the outskirts of the forest and along nearby roads.

Pine

The white pine mushroom (Boletus pinophilus), also called boletus, looks like a “fat mushroom.” The height of the leg is from 5 to 16 cm, with a diameter of 4-10 cm, thicker at the base. The surface is completely “enveloped” in a reddish or light brownish mesh.

The diameter of the cap is 5-25 cm. The general color is dark brown, there may be variability in reddish shades, the outline is slightly pink, in newly grown ones it is closer to light. The lower part is white-yellow, darkening with increasing age. The flesh at the break is white, under the skin it is brown with a red tint, with a weaker structure than that of the white birch mushroom.

Where and in what season is it collected?

Borovaya porcini mushroom is collected in the Siberian taiga, coniferous forests of the western half of the European part of the country and in the regions of the northeast from July to the 15th of October. Prefers sandy pine forest soils, old forests with mosses and lichens. Can be found in forests mixed with pine.

It is important to collect before the tubular layer acquires a greenish tint - old specimens can lead to poisoning!

Picking mushrooms - how to do it right?

When going to the forest, you need to understand where, when and how to collect porcini mushrooms. It is preferable to start “hunting” for them in July and August. They especially scatter across the soil after brief thunderstorms and warm fogs at night. In summer, the boletus mushroom grows for 6-9 days, in autumn – 9-15.

It is advisable to come to the forest before the sun has risen, when the white mushroom is clearly visible. Move slowly, carefully examining the ground. Especially places with sand and loam, where the soil does not flood. When the summer is damp, you should look away from the trees, on hills and in places well lit by the sun. If the season is dry, whites hide near the trees, where the grass is thicker. They love to live next to morels.

The best specimens for collecting are those with a cap diameter of approximately 4 cm. Boletus is loved by various kinds of pests, so you need to look out for them carefully, especially in the cap. Be sure to cut it into pieces and remove the wormholes. Within 10 hours, the porcini mushroom must be processed (placed for drying, salting, fried, etc.), otherwise it will go away most useful properties.

Collection rules

• cut off the porcini mushroom carefully, without damaging the mycelium;
• can be unscrewed;
• clean from possible pests (although it is better to take whole ones);
• place in a collection container with the cap down;
• if the legs are high, lay them sideways;
• leave overripe and questionable specimens on the ground;
• do not trample.

Healthy porcini mushrooms are not afraid of frost, so they can be harvested even after frost. After thawing, they do not lose their taste.

Nutritional quality

Freshly picked porcini mushroom has a calorie content of 34 kcal per 100 g of mass, dried - 286 kcal. Nutritional value – 1.7 g fat, 1 g carbohydrates, 3.5 g protein per 100 g weight. Also disaccharides and saturated fatty acids.
Praised for excellent taste in any form. The special nutritional value is that it makes the stomach work actively.

90% of the weight is water, the remaining 10 is divided into proteins, fiber, carbohydrates, minerals and fats.

It contains the most important microelements - iodine, copper, manganese and zinc. Vitamins – PP, C, B1, A. 22 amino acids. The amount of protein depends on the type, age of the mushroom (the younger the better), place of growth and method of preservation. Dried porcini mushrooms are especially good at preserving proteins.

Digestibility of mushroom proteins

It happens more slowly than in animals, since the proteins of the fungus are enclosed in special walls that “do not penetrate” the enzymes of the digestive tract. To improve absorption by the body, mushrooms need to be well chopped, boiled or fried.

Usage

White mushrooms without wormholes are allowed to be eaten in any form - dried, boiled, fried, salted, pickled and fresh. When dried, they do not become dark, leaving a pleasant forest aroma. The sauce goes great with meat and rice. Powder from such mushrooms can be used to season various dishes. Italians love them very much, adding them raw to the ingredients of a salad with Parmesan cheese, seasoning with oil, spices and lemon juice.

Dried mushrooms can be stored for 1 year by placing them in paper bags. The air temperature should be fixed and moderate, and regular ventilation is required.

The benefits and harms of porcini mushroom

Porcini mushrooms are both beneficial and harmful depending on their human use.

Useful properties

• in pharmaceuticals – treatment of mastopathy, oncology, angina pectoris, tuberculosis;
• strengthen the immune system;
• improve the condition of eyes, hair and nails;
• are a preventative against anemia and atherosclerosis;
• when used externally – promotes rapid healing of wounds.

Harm

• collected from the roads and industrial enterprises– absorb heavy metals and toxic substances;
• at improper storage– porcini mushrooms can cause serious stomach upset, especially in children;
• Excessive consumption of dried mushrooms can cause obesity;
• use porcini mushroom with caution in patients with liver and kidney problems.

Mushroom look-alikes

A serious problem is created by dangerous doubles of the porcini mushroom. To distinguish white mushrooms from false poisonous and non-poisonous ones edible mushrooms, use the table below.

	White mushroom	Satanic (false white mushroom)	Gall (bitter)
hat	from red-brown to almost white	grayish-white, coffee shades or olive	light brown shade
Leg	light mesh layer	yellowish-red with mesh pattern	dark mesh layer
Tubular layer	white or cream in young and greenish in old	reddish-orange, turns blue when pressed	white, later pink
Pulp	dense, odorless	dense with unpleasant smell	soft with a pleasant mushroom smell
Behavior at fracture and shear	color does not change	slowly turns red, then turns blue	turns pink
Edibility	edible	poisonous	inedible

It is clear that poisonous and inedible mushrooms are in many ways similar to porcini mushrooms, but upon closer inspection they can still be distinguished. An additional look at the external condition will help - false ones have an impeccable appearance.

Symptoms of doppelgangers poisoning, first aid

In case of poisoning in an adult, serious symptoms last up to 3 days. These are nausea, vomiting, diarrhea and headache. But due to the unknown impact of poisons, psychogenic reactions are real, including hallucinations, absolute loss of self-control and memory, and even lethargic sleep or death.

As soon as symptoms arise, immediately rinse the stomach and take the poisoned person to the hospital or call an ambulance. The effects of doppelgangers mushrooms, especially Satanic mushrooms, have been little studied and delaying first aid can be fatal.

Compare carefully appearance a specimen you came across on a “quiet hunt” with a description of the porcini mushroom, as you remembered it and with the help of the photos given in the article. Place only those in your cart that you are completely sure of. And then the beauties brought home will delight all gourmets with the amazing aroma and taste of forest gifts.

In Russia, mushroom picking is almost considered a national sport. According to statistics, every third resident of our country goes out into the forest with a basket in the fall. But if before the revolution in Russia there were up to 40 kg of mushrooms per capita per year, today it is only 3 kg. Why?

Looking in the wrong place!

Mushrooms (especially high nutritional value- white, boletus, boletus) are not so easy to find in the forest. A lucky few get a full basket of boletus; most come out of the forest with russula and pigs.

“The main thing in a “quiet hunt” is to know the mushroom places,” says Vera Mokeeva, Candidate of Biological Sciences, researcher at the Department of Mycology and Alcology, Faculty of Biology, Moscow State University. “Mushrooms reproduce with the help of spores, which, when in favorable conditions, form a mycelium. New mushrooms subsequently grow from it. Such myceliums persist in the soil for quite a long time, so experienced mushroom pickers remember the place where they once reaped a rich harvest, periodically visit there and do not tell anyone about the “place of mushroom power.”

How to find a mushroom place?

There is no point in looking for mushrooms in thick grass and forest thickets. They usually grow in clearings, sunny meadows and forest edges, in moist but not soggy soil. Some types of fungi - mycorrhiza-formers - are closely associated with the root system of certain tree species (boletus, boletus), others - xylotrophs - with living or dead wood (honey mushrooms, oyster mushrooms) - and the older the tree, the greater the likelihood of finding mycelium under or on it .

It is known that the mushroom yield is not constant. The fertility of mycelium depends on the weather. If the summer was hot and dry, there will be few mushrooms in the fall. A moderately warm and moderately rainy summer promises a rich mushroom harvest.

Take valuable ones

A mycelium is a sponge that absorbs all the nasty things from environment.

“In most edible mushrooms, the mycelium is located near the soil surface and absorbs large number moisture from the environment, explains Candidate of Pharmaceutical Sciences Igor Sokolsky. “If the soil is contaminated with water-soluble xenobiotics, they easily penetrate the mushrooms and can accumulate in quantities that render edible mushrooms inedible.”

Autumn mushrooms are the safest and healthiest. The mycelium “gives out” all the accumulated negativity with the first harvest; late autumn mushrooms can be safely collected. They are the safest. Exceptions are mushrooms collected along highways, railroad tracks, landfills, landfills, etc. Eating them is extremely dangerous.

Another important mushroom nuance is edibility. Unlike other products, mushrooms are conditionally edible. By the way, this term has taken root exclusively in our country. All over the world, sow mushrooms, volushki, russula, lacticaria, morels, milk mushrooms, rows (and other mushrooms that have a poisonous or acrid taste in their raw form) are considered inedible.

“The toxins of conditionally edible mushrooms are resistant to heat treatment (that is, neither frying nor boiling can neutralize them),” explains Elena Tereshina, Doctor of Biological Sciences, - you can eat them (if you really want to) only in a salted form and exclusively at a “young age” (that is, rotten wormy mushrooms - the overgrown ones should be left in the forest “bed”).

Mushrooms of the first and second nutritional value - porcini, boletus, boletus, saffron milk caps, chanterelles - are not only tasty, but also extremely nutritious. They are rich in vegetable protein (dishes made from them are recommended for fasting), carbohydrates and minerals.

Moderation and caution

Mushrooms are considered “heavy food”. Mushroom protein is enclosed in chiton shells, which are not affected by gastric juice, so their dietary fiber is practically not digested, through gastrointestinal tract pass through and impede the digestion process.

An abundance of mushrooms on the table is fraught with eating disorders and indigestion.

To get the maximum benefit from mushrooms, start processing them immediately after picking (the content of biologically active substances in freshly picked mushrooms is higher than in stale ones). Remember that young mushrooms are more nutritious and healthier than old ones, and the caps are more nutritious than the stems.

Most useful way mushroom preparations - drying. When drying, moisture is lost, but the nutritional value increases. Mushrooms are best digested in crushed form - prepare mushroom powder by grinding dried mushrooms in a coffee grinder or food mill.

Get treatment for your health

The medicinal properties of mushrooms are no less known than the recipes. Mushroom decoctions, tinctures and powders have been present in the arsenal of doctors since time immemorial. Chronicles indicate that Vladimir Monomakh was treated with a decoction of chaga for a tumor of the lower lip. Mushrooms were also used by personal healers Empress Catherine II And Alexandra Fedorovna. Even before the revolution, about 50 species of mushrooms were considered medicinal.

Nowadays, a whole direction has emerged - fungotherapy (mushroom treatment). It is based on a solid evidence base. Penicillin, which saved millions of lives, was isolated from molds. After this discovery, it became clear that many fungi have antibiotic activity. The antibiotic agaridoxin, which acts on many pathogens, was obtained from the meadow champignon. The antibiotics drosophyllin, nemotin, biformin, and polyporin were also obtained from mushrooms. More recent studies have shown that mushrooms can regulate blood pressure and reduce cholesterol and blood sugar.

The discovery of the antitumor effect of mushrooms was a real sensation. Scientists discovered this property in the last century, drawing attention to residents of several Japanese villages in which there was not a single case of cancer. It turned out that the basis of the diet of their inhabitants is mushrooms. Today, the antitumor effect of mushrooms is being actively studied, but what biological compounds of mushrooms have such an effect is not yet known for certain.

Supporters of fungotherapy believe that mushrooms can help with heart and lung diseases, boost immunity, and beneficial properties Almost every mushroom has it.

Raincoat is a hemostatic agent. Pieces of mushroom applied to the wound stop bleeding, prevent suppuration and help rapid healing.

Honey mushrooms are effective against E. coli and staphylococcus. Autumn honey mushrooms are used as a mild laxative. Morels help improve vision.

Edible mushrooms are a good help on a hike. As is known, according to chemical composition Edible mushrooms are more meat-like than plant-based. In terms of phosphorus, potassium, and sulfur content, they are superior to many vegetables and compete favorably with fruits. They contain vitamins A, B and PP. Extractive substances give mushrooms a unique aroma and pleasant taste.

When collecting edible mushrooms, the main thing is not to accidentally come across similar ones. poisonous mushrooms, they are very dangerous. Without knowing what kind of mushroom it is, it is better not to take it. It is equally important to know how to properly cook mushrooms. Some of them - boletus, boletus, boletus, boletus, boletus, as well as champignons, russula, chanterelles, saffron milk caps - can be boiled and fried without pre-treatment.

And such edible mushrooms as milk mushrooms, podgruzdi, volnushki, svinushki, nigella and others, which, when broken, leak milky juice with a caustic, burning taste, are boiled before cooking, and the broth is drained. You should know inedible mushrooms such as gall and pepper. Although they are not poisonous, they are not tasty. The gall mushroom is similar to the boletus mushroom, and even more like the porcini mushroom; it is even called the false porcini mushroom. It is distinguished by a darker pattern on the stem and a pinkish bottom of the cap. Pepper mushroom is found much less frequently than gall mushroom. It differs from similar species of boletus and moss fly by its smaller size, and the bottom of the cap by large, uneven pores and a yellowish-red tint.

There are relatively few poisonous mushrooms, the careless use of which can cause illness. These are mushrooms that bear collective names - pale toadstool (green, yellow and white), fly agarics (panther, red, porphyry and stinking), false mushrooms (gray and brick-red). In light deciduous forests, often under beeches, you can find the satanic mushroom. Its cap is gray-whitish, convex, the tubular layer is greenish-yellow, with red pores. The pulp turns blue when cut, and then becomes pale, with a weak but unpleasant odor. It is very poisonous.

Severe poisoning, sometimes even fatal, is caused by toadstool. It contains strong poisons that are not destroyed by boiling and frying. Most often, champignons are confused with it. Meanwhile, on the lower part of the leg there is always a small tuberous swelling, covered with a membrane, in the form of a rim or collar. At the top of the leg there is a membranous ring (white, greenish or pale yellow). The plates under the cap are white, unpainted. In a mature champignon, these plates are dark, in a young one they are faintly pink, and there are no rings, swelling on the stem or shell. True, tuberous formations are sometimes found in edible mushrooms. And although this happens very rarely, it is better not to collect them.

When and in which forests to collect edible mushrooms.

White mushrooms.

They grow in families and not in thickets, but in clearings and forest edges, in sparse young spruce forests, on moist soil, in green moss, in lingonberry places, as well as in old forests, spruce, pine, birch and oak. They appear around the end of June and often last until the end of frost. The first white ones, the so-called spikelets, appear during the flowering of winter rye.

Boletus (common, pinkish and swamp).

They usually appear in mid-June and last until the first frost. You need to look for them on the edges and in clearings in light deciduous white-trunk forests, mainly birch.

Boletuses.

Beautiful edible mushrooms with a hard, fleshy cap in red, orange and yellow. It is found in both deciduous and coniferous forests, under birch, aspen, among spruce and pine trees, on the edges and clearings. Prefers an environment of aspens. It is better to collect boletuses with a bright red cap, since as they grow, the cap darkens and the mushrooms become less tasty.

Saffron milk caps.

They love clearings and edges in coniferous forests, and young pine forests. They appear after the waves in July, and in damp summers - at the end of June. The first wave of saffron milk caps coincides with the flowering of heather, the second - more abundant - begins at the end of August and continues throughout September. These mushrooms are collected for pickles and marinades. Drying and frying them is not recommended.

Russula.

Found everywhere. Roasted young russula is very tasty.

Openki.

They are superior in nutritional value to all other mushrooms, including porcini mushrooms. They grow in groups, mainly near old stumps and tree roots, on fallen, rotten trunks. You rarely see them near a healthy tree. Honey mushrooms are collected in August and September. They should not be confused with false honey mushrooms (they are smaller in size and do not have films on the legs; the cap is gray-yellow, reddish in the middle, the plates are greenish-gray). Honey mushrooms can be boiled, salted, pickled, but fried they taste best.

Morels and lines.

They appear at the end of April, as soon as the snow melts in pine and spruce forests, and more often in clearings, clearings, clearings and edges. At the end of May they already disappear. The surface of the morel cap is dark brown, with large, slightly convex cells of irregular shape. The cap is oval in shape, fused with a white stem. The pulp is also white, brittle with a pleasant mushroom smell. The mushroom is hollow inside. These tasty, aromatic mushrooms are collected infrequently, for fear of confusing them with strings that contain poisonous helvella acid.

However, the stitches can also be eaten if you boil them for 15-20 minutes and drain the water, and then rinse thoroughly cold water. They are boiled and fried in the same way as all other mushrooms. The lines are noticeably different in appearance from morels. Their hat looks like a piece of brown velvet crumpled into a ball, draped over a short, full stem. They are also very tasty in all forms, including dried. But dried stitches can be consumed no earlier than a month after drying (during this period, the poison destroyed during drying is completely removed).

Butter.

You should look mainly in young pine forests, spruce forests, on lawns and hills. Unlike many other edible mushrooms, the skin of the boletus cap comes off easily. When cooking or frying, remove it, and when marinating, leave it on.

Milk mushrooms.

They grow in large groups among young spruce and pine forests. They appear at the end of summer and grow until the first night frosts. Finding them is not easy, as they are often hidden by fallen, blackened leaves. Milk mushrooms are excellent salted. The violin is similar to milk mushrooms. If you run a hard, smooth object along the edge of the mushroom cap, you will hear a creak, which is why the violin got its name. The violin's plates are not frequent, thick, the milky juice is white and sharp.

Champignon.

Valuable, delicious mushroom. It grows in forests, meadows and vegetable gardens, near housing, often in city parks, courtyards and gardens. Roasted champignons is a delicious dish. Sauces are also prepared from them.

Volnushki.

They spread out among the lush greenery in June and stay until September. In light, sparse birch forests and clearings they grow until mid-October.

Mushroom raincoat.

When it is still fleshy and short, it is also suitable for food.

Some features of the preparation and procurement of edible mushrooms.

In dry summers, edible mushrooms should be looked for in lower places. If summer and autumn are wet - in higher places, where it is not very damp. In places where there are a lot of fly agarics, be careful - you will certainly come across porcini mushrooms. And don’t rush to leave, look around - boletus mushrooms grow in families. The human body assimilates mushroom proteins somewhat worse than proteins from meat, fish, and eggs. Therefore, you should boil and fry them well, cutting them as finely as possible. Not all parts of the mushroom are equally nutritious. The caps have less mushroom fiber, so they are better digested. But for old mushrooms, it is recommended to cut off the lower tubular layer from the cap, where spores form.

Large but strong boletus mushrooms, boletus mushrooms, and boletus mushrooms are best dried, since during cooking they become boiled, fall apart into separate threads, and the marinade becomes cloudy and clogged. Fresh mushrooms cannot be stored for more than 2-3 hours, and those collected in wet weather - even less. If it is not possible to cook them immediately after collection, then pour them with cold salted water or lay them out in a thin layer on paper or plywood and put them in the cold.

To prevent edible mushrooms from becoming wrinkled in a bag or bag, you need to insert a frame of willow twigs tied with twine. And foxes are not afraid of any cramped conditions. You can enjoy freshly picked mushrooms right in the forest. If you have a frying pan, make a trench in the ground and start a fire. By wrapping a piece of wire around a stick, you can fry mushroom kebabs over the fire. It will be especially tasty if you first dip each mushroom in vegetable oil.

Based on materials from the book “Like Home in the Forest and in the Field. To help beginning tourists."
V. I. Astafiev.

The most necessary things for every mushroom picker are a mushroom picker's calendar and a mushroom guide. By checking the mushroom calendar, you can easily understand which mushrooms to pick at this particular time. Despite the fact that the timing of the appearance of a particular type of mushroom is not constant and depends on weather conditions, each mushroom has its own specific dates for the beginning and end of the season. These are what the mushroom picker’s calendar for 2017 contains. If you have forgotten the main differences between poisonous mushrooms and edible ones, be sure to refresh your memory by looking at the mushroom guide.

Mushroom picker calendar for summer

• Mushrooms in June. According to the mushroom picker's calendar, in the first ten days of June, those who like to pick mushrooms should look for boletus in the pine forest, and boletus mushrooms in the birch groves. In the second half of June, the mushroom season begins for white mushrooms. Pogruzdki are fruitful mushrooms; they are collected all summer and until late autumn.
• Mushrooms in July. In early July, the season of saffron milk caps begins, and at the end of the first ten days of July, the most desirable for mushroom pickers are porcini mushrooms. At the same time, according to the calendar, the first russula appear - the most productive mushrooms. They can be found in almost any forest from July until late autumn frosts. In the second half of July, milk mushrooms and black milk mushrooms begin to be found in coniferous and mixed forests, and on the edges and forest clearings mushroom pickers are delighted with chanterelles and pigs.
• Mushrooms in August. August is considered the most mushroom month. In fruitful years, mushroom pickers in August collect porcini mushrooms, milk mushrooms, saffron milk caps, boletus mushrooms, porcini mushrooms, russula, boletus and other mushrooms in baskets. At the beginning of August, the first honey mushrooms appear, and in the middle of the month - moths and white mushrooms. Second half of August and first ten days of September - best time for collecting mushrooms.

Mushroom picker calendar for autumn

• Gibs in September. Mushroom pickers are happy in September. As the mushroom picker’s calendar says: many summer mushrooms continue to grow, while at the same time autumn mushrooms appear in large quantities. In the second half of September, some species of mushrooms disappear, but honey mushrooms, tremors, whitecaps, boletuses, pigworts, and white mushrooms are still abundant.
• Mushrooms in October. At the end of October, you can postpone the mushroom picker's calendar until next year, because the mushroom season is ending. In the second ten days of October, when the average daily air temperature drops to 4-5 degrees Celsius and night frosts begin, the mushroom picking season will end. However, it is still possible to find young honey mushrooms preserved under the foliage and grass of saffron milk caps, saffron milk caps and white mushrooms.

Mushroom picker calendar for 2017

The mushroom picker's phenological calendar will come to the aid of beginning mushroom pickers. The mushroom picker's calendar marks the most popular mushrooms and the period when to collect these mushrooms in the forest. Of course, everything depends on the region and the weather in each season, but the mushroom picker’s calendar fully provides some of the useful knowledge of when to pick mushrooms. You will also find it useful

What mushrooms to collect	When to pick mushrooms
	April	May	June	July	August	September	October
Morels	+	+	+	-	-	-	-
Stitches	+	+	+	-	-	-	-
May mushroom	-	+	+	-	-	-	-
Oyster mushroom	-	+	+	+	+	+	+
Meadow honey fungus	-	-	+	+	+	+	-
boletus	-	-	+	+	+	+	-
Oiler grainy	-	-	-	+	+	+	-
Summer honey fungus	-	-	+	+	+	+	+
The fox is real	-	-	-	+	+	+	-
White mushroom	-	-	+	+	+	+	+
Boletus	-	-	+	+	+	+	+
Pluteus deer	-	-	+	+	+	+	+
Spiky raincoat	-	+	+	+	+	+	+
Common champignon	-	-	+	+	+	+	-
Field champignon	-	-	-	-	+	+	-
Valuy	-	-	-	+	+	+	-
Funnel talker	-	-	-	+	+	+	-
White umbrella mushroom	-	-	-	+	+	+	-
Variegated umbrella mushroom	-	-	-	+	+	+	+
Real milk mushroom	-	-	-	-	+	+	-
Poddubovik	-	-	-	+	+	+	-
Ivyshen	-	-	-	-	+	+	+
Loader white	-	-	-	-	+	+	-
Loader black	-	-	-	-	+	+	-
Fat pig	-	-	-	-	+	+	-
Russula yellow, food, etc.	-	+	+	+	+	+	-
Green moss	-	-	+	+	+	+	+
Yellow hedgehog	-	-	-	-	+	+	-
Ringed cap	-	-	-	+	+	+	-
Larch oiler	-	-	-	+	+	+	-
Volnushka pink	-	-	-	-	+	+	+
Black breast	-	-	-	+	+	+	+
Spruce green camelina	-	-	-	-	+	+	+
Pine mushroom	-	-	-	-	+	+	+
Gray talker	-	-	-	-	+	+	-
Late oiler	-	-	-	-	+	+	-
Winter mushroom	-	-	-	-	-	+	+
Loader black and white	-	-	-	-	-	+	+
Polish mushroom	-	-	-	-	+	-	-
Autumn oyster mushroom	-	-	-	-	-	+	-
Gray row	-	-	-	-	-	+	-
Autumn stitch	-	-	-	-	-	+	+
Autumn honey fungus	-	-	-	-	-	+	+
Row purple	-	-	-	-	+	+	-
Greenfinch	-	-	-	-	+	+	+
Hygrophor brown	-	-	-	-	-	+	+

Mushroom picker calendar 2017

for the Moscow region and central Russia

Types of mushrooms

May

June

July

August

September

October

Decades

I

II

III

I

II

III

I

II

III

I

II

III

I

II

III

I

II

III

Morel

White mushroom

Boletus

boletus

Chanterelle

Oiler

Mosswort

Honey fungus

Ryzhik

Volnushka

Gruzd

Valuy

Russula

Champignon

Belyanka (white volnushka)

Gorkushka

Greenfinch

Serushka

Kozlyak

Raincoat

Cap

Ryadovka

Violin

Mushroom picker calendar 2017

for the Leningrad region and northern places of Russia

The mushroom season in the forests of the Leningrad region is from August to November. There are countless mushroom places in the Leningrad region, the main thing is to know when to pick this or that mushroom. The mushroom picker calendar for the Leningrad region will help with this. Edible mushrooms in the Leningrad region are varied: these are bright aspen boletuses and delicious boletus mushrooms, valuable porcini mushrooms and boletus mushrooms, red chanterelles, slippery boletus and moss mushrooms, as well as trumpets, milk mushrooms and honey mushrooms. If you check the mushroom picker's calendar, you can pick up delicious morels, puffballs, and russula. Don’t be lazy, if the weather is right after the rain, look at the mushroom calendar and get ready for a mushroom trip. Refer to the mushroom picker calendar below for the Leningrad region.

Mushroom picker calendar for the Leningrad region
When to pick mushrooms	What mushrooms to collect	Where to pick mushrooms
March	Oyster mushroom, tree mushrooms, talker	There are practically no mushrooms, but at the end of the month the first snowdrops may appear. If the winter is warm, you can find fresh oyster mushrooms. Oyster mushrooms usually grow on trees, the cap of such a mushroom is one-sided or rounded, the plates run down to the stem, as if growing to it. It is not difficult to distinguish oyster mushrooms from inedible mushrooms - it has a cap that is completely leathery to the touch.
April	Oyster mushroom, tree mushrooms, govorushka, morel, stitch	Snowdrop mushrooms are quite common - morels and stitches
May	Morel, stitch, oil can, oyster mushroom, raincoat	Most mushrooms can be found not under trees, but in clearings, in thick grass.
June	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, raincoat	In June, mushrooms of the highest (first) category begin to appear.
July	Oiler, boletus, boletus, oyster mushroom, morel, puffball, honey fungus, chanterelle, porcini mushroom, moss mushroom	There are already quite a lot of mushrooms - both in the clearings and under the trees. In addition to mushrooms, strawberries and blueberries are already found.
August	Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, moss mushroom	At this time, mushrooms can be found almost everywhere: in the grass, under trees, near stumps, in ditches and on trees, and even in city squares and on the sides of roads. In addition to mushrooms, lingonberries have already ripened, and cranberries are appearing in the swamps.
September	Oiler, boletus, boletus, oyster mushroom, morel, honey mushroom, chanterelle, porcini mushroom, moss mushroom,	September is the most productive month for mushrooms. But you need to be careful: autumn is coming to the forests, and in the bright foliage it is difficult to see the colorful mushroom caps.
October	Valuy, oyster mushroom, camelina, honey fungus, champignon, boletus, porcini mushroom, milk mushroom, moss mushroom, russula	The number of mushrooms in the clearings begins to decrease. In October, it is better to look for mushrooms near stumps and under trees.
November	Butterfly, greenfinch, oyster mushroom, tree mushrooms.	Frosts are beginning, but there is a high probability of finding frozen mushrooms.

You will also find useful material about mushrooms with a mushroom picker’s calendar:

Mushroom key

There are no reliable methods for distinguishing edible and poisonous mushrooms by eye, so the only way out is to know each of the mushrooms. If the species identity of mushrooms is in doubt, you should under no circumstances eat them. Fortunately, among the hundreds of species found in nature, many have such clearly defined characteristics that it is difficult to confuse them with others. However, it is better to always have a mushroom identification guide on hand.

Mushroom Guide - How to distinguish edible mushrooms
1 - breast; 2 - saffron milk cap; 3 - cone mushroom; 4 - greenish russula; 5 - edible russula; 6 - fox.	7 - oiler; 8 - morel; 9 - porcini mushroom; 10 - large umbrella; 11 - row; 12 - field champignon.
Mushroom identification guide - How to distinguish poisonous mushrooms
1 - paneolus; 2 - gray float; 3 - glowing talker; 4 - common veselka; 5 - pale grebe; 6 - white fly agaric (spring).	7 - red fly agaric; 8 - variegated champignon; 9 - russula emetic; 10 - value; 11 - entoloma

Taking a mushroom guide and a mushroom picker's calendar with you as you make your way through the forest in search of mushrooms, you can entertain yourself with a conversation about mushrooms. Share with friends interesting facts about mushrooms.

The most poisonous mushrooms

There are about a hundred definitely poisonous species of mushrooms in Europe. Of these, only eight are deadly poisonous.

• The most poisonous mushroom is Galerina sulciceps, which grows in Java and Sri Lanka. Even one eaten fruit leads to death in half an hour or an hour.
• In Europe and in North America The most poisonous are the white (spring) fly agaric and the stinking fly agaric.
• The most poisonous and deadly to humans is the toadstool, for which no antidote has yet been found.

The largest edible mushrooms

The largest mushroom in the world grows in national park Mahler in the Blue Mountains (Oregon, USA). This mushroom covers an area of ​​890 hectares. However, we are interested in edible mushrooms.

• The largest edible mushroom was discovered in Canada by Jean Guy Richard. The unique raincoat (Calvatia gigantean) had a circumference of 2.64 meters and a weight of 22 kilograms.
• The largest champigno was found in Italy by Francesco Quito in the province of Bari. The mushroom weighed 14 kilograms.
• The largest truffle found weighed even less - only 7 kilograms.

The most expensive mushrooms

• Of course, the most expensive mushrooms are truffles, white and black. Incredibly expensive white truffles grow mainly in Italy, in the Piedmont region. The Perigord black truffle or Tuber melanosporum is also considered a real masterpiece of nature.
• The matsutake mushroom competes with truffles for the title of the most expensive mushroom. This mushroom is often called the king of mushrooms due to its rich mushroom aroma and excellent taste. No one has yet managed to grow matsutake artificially, which is why the price for them has increased significantly, unlike truffles, which the Chinese have learned to successfully cultivate.

Now, thanks to the mushroom picker's calendar, you know what mushrooms to pick and when to pick them in the Moscow and Leningrad regions. A short mushroom guide will help you distinguish edible and poisonous mushrooms. Happy quiet hunting.

Every mushroom picker in the Moscow region should know exactly when to pick this or that type of mushroom. A harvest calendar can help with this, as can years of experience in harvesting this product. Plants are distributed everywhere, including in the forests of the Moscow region.

Every mushroom picker in the Moscow region should know exactly when to pick this or that type of mushroom.

The mushroom calendar is a calendar of the approximate ripening of plants in a particular latitude. With its help, you can very successfully go picking and understand what type of mushrooms you need to collect. Each plant has its own specific start and end date for the season. It is worth noting that All maturation periods for organisms are approximate and depend on many factors, namely:

• weather conditions;
• ecology.

The first harvest in the Moscow region may occur after the first wet weather - light rain, high humidity, and so on. The most favorable months for the ripening of the fruiting bodies of the fungus are July and August.

What mushrooms can be found in the Moscow region (video)

Features of mushroom picking in the Moscow region

There are several rules for collecting mushrooms that must be followed. First of all, you need to collect only those fruiting bodies in which you are 100% sure. You can often come across poisonous species that are very similar to edible ones. This is why you need to be careful.

1. Also, do not cut off myceliums that are too flabby in structure or old. This rule works in too hot weather, when plants may begin to deteriorate under the influence of ultraviolet radiation.
2. Mushroom places located closer than three hundred meters to the highway and railway tracks should be avoided. This is due to the constant release of toxic substances from gasoline and other chemicals that plants absorb.
3. It is strictly forbidden to buy canned mushrooms of unknown origin from private individuals, since the shelf life and conditions for preparing mushrooms are questionable.

Important! Mushroom picking should begin early in the morning before the surface of the earth is heated by the sun. In this case, the shelf life of mushrooms increases significantly.

The harvested crop must be cleaned on site of contaminants - leaves, pine needles or other forest debris. In the basket, mushrooms are placed with their caps down - this way the shape of the fruit is least deformed.

Mushroom picking should begin early in the morning before the surface of the earth is heated by the sun.

What edible mushrooms are growing now in the Moscow region?

Conventionally edible mushrooms in the Moscow region can be divided into four categories, each of which includes a specific species. The separation occurs based on the ratio of nutrients and taste.

• The first category includes porcini mushrooms, real milk mushrooms and yellow mushrooms. These are the most delicious species that need to be collected first.
• The second category includes different types volushki, diaper, champignon, boletus.
• The third category includes forest products of average quality (chanterelle, honey fungus, morel, russula).
• Representatives of the fourth category are not recommended to be collected at all, since it includes conditionally edible mushrooms (fiddler mushroom, forest champignon, hedgehog mushroom, greenfinch and some types of false mushrooms).

Spring

In spring, the first mushrooms appear in the forest. First of all, these are morels, puffballs and champignons.

• Morel collection should begin in late April or early May. Fruiting bodies prefer deciduous forests for growth, as well as nutritious soil. Morels belong to the third category of mushrooms and that is why before eating they must first be boiled in water or soaked in a weak solution of vinegar.
• Raincoats can be found in mid-May in open areas of land - clearings, meadows and ravines. This type of mushroom appears immediately after precipitation. The peculiarity of the mushroom is that it must be prepared on the day of collection - you cannot store puffballs in the refrigerator or freeze them for future use. In the CIS countries, puffball belongs to the fourth category of mushrooms, which are recommended to be eaten with extreme caution.
• Champignons are the most common type of fruiting body. The ripening season lasts from April-May and ends in late autumn. They belong to the second category of mushrooms and have a bright aroma.

Summer

There is a sign according to which harvesting should begin after the appearance of wild strawberries. In June, the first to ripen are russulas, which are located in open areas. This is followed by the period of ripening of boletus and boletus, chanterelles, and aspen boletuses. In some forests of the Moscow region, pig mushrooms and bitter mushrooms grow, as well as the most valuable mushrooms - porcini mushrooms.

• Boletus mushrooms grow in birch groves and are classified as edible mushrooms. They can be eaten as a gravy or side dish for main dishes. Harvesting begins from mid-July until late autumn.
• Butterflies grow in coniferous forests. This type of mushroom is quite early - the first fruiting bodies appear in early June and grow for two to three weeks. Only from the end of August until September do boletus begin to grow en masse.
• The porcini mushroom ripens at the end of June and grows on deciduous and coniferous soil. It can be found near spruce and pine groves, as well as near oak and birch trees. The mass harvest presumably falls in the second half of August.
• Milk mushrooms grow in small groups of fruiting bodies and prefer sandy soil, as well as the location near oak and birch trees. A rich harvest can be harvested in late July or early August. Yellow milkweed is common in spruce forests and is cut at the end of summer. It is noteworthy that the yellow mushroom belongs to the first category of mushrooms and is eaten only in the form of pickling, before which it is soaked for several days.
• Saffron milk caps appear near young pine plantations and belong to the first category of mushrooms. It is necessary to collect saffron milk caps at the end of July and before the onset of autumn.

Early and late autumn

• Autumn honey mushrooms grow from the beginning of autumn until the end of October. They are located on living tree trunks, in nettle thickets, as well as on damp and moss-covered stumps. The mushroom is used in preparing hot dishes, as well as for drying and pickling.
• The first harvest of tremors is observed at the end of August or at the onset of autumn. You need to know how to cook volnushki - they are eaten only in salted form, together with spices and herbs.
• Russulas grow on roadsides and ripen in early June. However, September-October is the most productive period for harvesting. Before cooking, russula must be boiled in salted water for 10 minutes.

Also, in addition to the above-mentioned fruits, white capsicums, boletus mushrooms, white boletus mushrooms, as well as honey mushrooms and pigworts grow.

October is the closing month of the harvest season. At this time, it is rare, but possible to find white mushrooms, saffron milk caps, as well as honey mushrooms and voles.

Description of poisonous mushrooms in the Moscow region

The most common poisonous mushrooms are spring string, as well as greenfinch, toadstool, false honey fungus, and maiden russula.

• Common spring mushroom is one of the most dangerous mushrooms of its species. It begins to bear fruit in early spring. Usually during this period other mushrooms are in the active growth stage and are barely noticeable on the surface of the earth. It is quite easy to identify - its cap is wrinkled and can reach 12 cm in diameter.
• Greenfinch is a poisonous organism distributed throughout Russia. Most often, inexperienced mushroom pickers confuse greenfinches with edible green russula. Scientists are inclined to believe that the mushroom belongs to the category of conditionally edible, but due to difficulties in preparation, it is almost impossible to process it safely. Grows in pine forests and on dry soil.
• Brick-red honey mushrooms are a type of poisonous mushroom that is often confused with common honey mushrooms. There are several differences between the edible fruiting body and the poisonous one - harmless species have a dense ring around the stem. They prefer stumps and deciduous forests to grow.
• False milk mushrooms are practically indistinguishable from edible plants. It can be recognized on early stages growth only due to the pronounced smell with camphor notes. A mature mushroom smells like coconut oil. If ingested into the esophagus, it can cause diarrhea, vomiting and dehydration. False milk mushrooms are easy to distinguish - just press on the mushroom. If a bright orange spot forms on its surface, then it should not be eaten.

Mushroom places in the Moscow region (video)

Map of mushroom places in the Moscow region

Knowing the most favorable places for the development of mushrooms, you can reap a rich harvest. Thus, some fruiting bodies can be found on the bark of dead or living trees, others - on fire sites.

In the Moscow region, you can find developed mycelium under pine, spruce, oak and even birch trees. Less commonly, cap bodies grow under poplars, rowan or alder.

Wood that is in the stage of decomposition is most favorable for mushrooms. It is near such trees under dense spruce litter that fruits can be found. The morel grows in burnt areas, feeding root system residual nutrients in the ashes.

Dense forests and impenetrable wilds, clearings with tall grass are considered unsuitable places for harvesting.

Remember that when harvesting you must follow all the rules. Only in this case can you reap a safe and rich harvest in the Moscow region and surrounding areas.

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